Concorde Entertainment Group, established in 1987, is a leading Calgary hospitality company with 21 diverse establishments, offering exceptional dining and entertainment experiences for all.
Calgary, Alberta
Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 38 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a total of 21 establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.
On-site · Calgary
The supervisor oversees front of house operations, including staff training, scheduling, and ensuring high-quality guest service. They act as a bridge between management and hourly staff to facilitate daily operations and maintain company standards.
On-site · Calgary
The General Manager is responsible for the overall operational performance, financial compliance, and guest experience of the restaurant. They lead the team through training, scheduling, and strategic planning to ensure company goals and safety standards are met.
On-site · Calgary
The host is responsible for greeting guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also assist with takeout orders, monitor the dining experience, and provide support to the service team.
On-site · Calgary
The line cook is responsible for executing high-quality food orders while maintaining strict hygiene and cleanliness standards in the kitchen. They must also support team efficiency, manage food storage, and provide professional service to guests.
On-site · Calgary
The Line Cook is responsible for executing high-quality food orders while maintaining strict hygiene and cleanliness standards in the kitchen. They must also support team objectives, manage inventory effectively, and provide professional service to guests.
On-site · Calgary
The Chef de Partie is responsible for back of house operations, including food preparation, inventory management, and staff training. They also lead the culinary team in the absence of the Executive Sous Chef and ensure high standards of hygiene and food quality.
On-site
The host/server assistant is responsible for greeting and seating guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also assist with food delivery, table maintenance, and processing guest transactions.
On-site · Calgary
The Executive Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are responsible for supervising kitchen staff, ensuring high standards of food quality and safety, and providing mentorship to the team.
On-site · Calgary
The Line Cook is responsible for executing high-quality food orders while maintaining strict hygiene and cleanliness standards in the kitchen. They must also support team objectives, manage food inventory, and ensure a positive experience for all guests.
On-site · Calgary
The prep cook will assist with food preparation and ensure the kitchen maintains high standards of cleanliness and sanitation. They are responsible for operating dishwashing equipment and maintaining organized storage for all kitchen utensils and equipment.
On-site · Calgary
Servers are responsible for providing exceptional customer service, processing transactions, and maintaining the cleanliness of the restaurant. They must also manage food and beverage orders while ensuring a welcoming environment for all guests.
On-site
The Chef de Partie is responsible for overseeing daily back of house operations, including food preparation, inventory management, and menu development. They also provide leadership, training, and mentorship to the culinary team to ensure high standards of service and food quality.
On-site
The Executive Sous Chef assists the Head Chef in managing all back of house operations, including food preparation, inventory control, and staff training. They are responsible for overseeing food production, menu planning, and ensuring high standards of hygiene and guest service.
On-site · Calgary
The busser is responsible for maintaining the cleanliness and organization of the bar and dining areas while assisting staff with food running and bar preparation. They also provide support to bartenders and ensure a positive experience for all patrons.
On-site · Calgary
The bar assistant is responsible for preparing bar supplies, stocking the bar, and assisting staff with service operations. They also maintain cleanliness and support guest turnover to ensure a smooth dining experience.
On-site · Calgary
The Line Cook is responsible for accurately executing food orders while maintaining high standards of food quality, presentation, and safety. They must also ensure the kitchen environment remains clean and organized while supporting fellow staff members.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and equipment while assisting with food preparation. They must ensure the dishwashing area remains organized and compliant with all hygiene and safety standards.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They also assist with table service, inventory management, and ensuring compliance with all health and safety regulations.
On-site · Calgary
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and assisting kitchen staff with food preparation. They must operate dishwashing equipment safely while ensuring the kitchen area meets all hygiene and safety standards.
On-site · Calgary
The Line Cook is responsible for accurately executing food orders while maintaining high standards of food quality, presentation, and safety. They must also ensure the kitchen environment remains clean and organized while supporting team efficiency and guest satisfaction.
